Strawberry cheesecake/ ff

Yield: 10 servings

Measure Ingredient
2 cups Fresh Strawberries
2 Bananas; mediun sliced
15 ounces Ricotta cheese; FF
1 teaspoon Vanilla
1 cup Grape Nuts
⅓ cup Apple juice; frozen *
2 Egg whites; large
2 packs Gelatin; unflavored
½ cup Apple juice; frozen *
¼ teaspoon Vanilla

CRUST

* The frozen apple juice should be unsweetened, contentrate, and thawed.

Wash, hull, and crush enough strawberries (about 15) to measure 1 cup.

Slice bananas. Warm apple juice concentrate slightly and sprinkle gelatin on top; stir and let stand until gelatin dissolved. Place strawberries and bananas into blender container; blend until smooth.

Add vanilla. Slowly add Ricotta cheese; blend well. Add gelatin mixture and egg whites; blend well.

Pour into unbaked Grape Nuts crust. Bake at 350 degrees for 1 hour.

Remove from oven and cool. Refrigerate for 3 hours.

CRUST: Mix all ingredients in a bowl. Let stand a few minutes until liquid is absorbed. Press into a 9" round pan or springform pan to cover bottom of pan.

To serve: Take 1 pint strawberries, washed, hulled, slightly mash with 2 Tablespoons apple juice concentrate and drizzle over each slice.

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